Looking at non-sensory factors underlying consumers' perception of smoked bacon

Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work wa...

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Veröffentlicht in:	Meat science 2020-05, Vol.163, p.108072-108072, Article 108072
Hauptverfasser:	Saldaña, Erick, Martins, Mariana Marinho, Behrens, Jorge H., Valentin, Dominique, Selani, Miriam Mabel, Contreras-Castillo, Carmen J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cognitive Sciences Expected liking Food and Nutrition Life Sciences Neurons and Cognition Non-sensory factors Purchase intention Smoked bacon
Online-Zugang:	Volltext
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